Black Bean and Corn Stew

First served Oct. 25, 2007 in Mother Hubbard’s kitchen. Now you can make it at home!

serves about 6

1 can black beans
1 cubed eggplant
1 chopped onion
1 cup frozen corn
1 tsp cayenne pepper (or more if you prefer it spicier)
2 tbsp dried parsley
4 cloves garlic, chopped fine
1 tbsp cumin
1 tbsp paprika
3 tbsp soy sauce
.25 cup miso

Saute the veggies, beans and corn with the dried parsley, garlic, soy sauce, cumin, paprika and cayenne pepper for about 5 minutes (until browned).
Set aside 1 cup of the sauted mixture, and puree the rest in a food processor. If you don’t have fancy kitchen gear, a potato masher works fine too (and gives you a great arm workout!). Add the miso as you mash/ puree.
Combine mashed mixture with the 1 cup of reserved veggies and beans.
Allow to simmer for 10 minutes and serve.


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